A little while ago, I had a go at making a GF Pear and caramel cake.
For some reason I had "Salted caramel"in my mind and few pears on the kitchen bench, so a catch up with friends was the perfect excuse!
The result was quite lovely and luckily I wrote down the ingredients list just in case it was a keeper of a recipe :)
It was a cross between a cake and a "tarte tatin" :)
So I am going to call it Caramel & Pear "tatin"cake ok, and will document here the experiment before I totally forget all the details :)
The Fruit and caramel topping:
- Pears ~6 diced
- 1/2 cup of brown sugar
- 1 teaspoon of lemon juice
- 1 tablespoon of water
- Salt ~1/2 teaspoon
The cake dough:
- 2 eggs
- 1/2 cup of almond milk
- 1 cup of almond flour
- 1 cup of Gluten free flour (I used Whitewings brand)
- 1 teaspoon of baking flour
- 1 pinch of salt
- 1/2 teaspoon of cinnamon
- vanilla paste
- 125g butter
- 1/2 cup of caster sugar
- Prepare the Salted caramel in a small saucepan:
Place brown sugar, lemon juice, water and heat until melted and turning amber, add the salt and set aside.
Or you can try this richer version...mine was a tiny light and runny.
- Prepare the cake (I used my trusted kitchen mixer):
Cream butter and sugar together add vanilla, cinnamon salt.
Add the eggs.
Add the almond flour, flour, baking powder.
Add almond milk
In a (buttered) baking dish place the diced pears and caramel sauce.
Add the cake dough
Bake in moderate oven ~180 degrees Celsius for about 45 min (until golden and cooked through)
Bon appétit :)